Hi, I am Jane. Today, I will show you a way to make millet, quinoa, farro kabocha squash congee recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Millet, quinoa, farro kabocha squash congee Recipe
Millet, quinoa, farro kabocha squash congee is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Millet, quinoa, farro kabocha squash congee is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook millet, quinoa, farro kabocha squash congee using 1 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Millet, quinoa, farro kabocha squash congee:
- Make ready 1/2 cup millet; 1/3 cup farro; 1/3 cup quinoa; 1 cup kabocha squash
Steps to make Millet, quinoa, farro kabocha squash congee:
- Soak the ingredients in 3 cups water at least 30 minutes or overnight (if for breakfast)
- If you use a rice cooker, select congee function. If you use instant pot, select congee for 8 minutes pressure. If you cook on the stove, turn to low heat after boiling. Stir occasionally, cook for 25 minuets.
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